What sets your restaurant apart from others? The diversity of our catering sets us apart. We have boneless fried chicken, fajita bars, pastas and, my favorite, grilling steaks on site. The sky is the limit. We cook everything. We can do it anywhere, anytime.

When did the restaurant open? Our Alabaster location opened in June 2006.

What is your restaurant's most popular entrée? Pork plates; it’s all about the meat.

Restaurant's most popular side: What goes best with barbecue? Baked beans!

Restaurant's most popular dessert: Half Moon cookies, a fan favorite.

Honors: Huffington Post and Gayot.com recently ranked us in the top 10 Barbecue restaurants in the nation.

What's new at the restaurant? All salads are made-to-order, and we will be using actual plates, instead of paper.

Job you'd have if not a chef: I probably would have ended up in the grocery business. I just love food in general.

Who inspired your love for cooking? My family as a whole continues to inspire me. Growing up in the grocery business, we never ate out. We cooked for every meal. My mom Norma Ajlouny’s kitchen is insanely functional. Even today, we travel with our own groceries.

Your mentor: Joe Maluff and David Maluff, owners of Full Moon. I worked side by side with Joe at the Southside location during the day for eight years in the kitchen. And I worked under David to learn the business side at night and on the weekends.

Best advice you were ever given: Always try to do the right thing.

Your first cooking memory: Grilling T-bone steaks on a Jenn-Air for breakfast and late night with my sedo (grandfather, Norman Ajlouny).

Your worst cooking disaster: I was driving to cook on-site and I looked in the mirror, and the pit was no longer behind the vehicle.

Where will you be in 10 years: Hopefully opening more restaurants. Definitely spending more time with my wife and two daughters in the mountains out west.

Any final words or thoughts: We’ve handled the majority of the catering for the City of Birmingham’s 50 Years of Civil Rights Events, from food for the bands and stage crews to private parties. We are excited to be a part of this great celebration.

Have a chef or cook to suggest? E-mail Lynn Grisard Fullman at LGFullman@aol.com.